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Graham Puffs

A quick batter of Graham flour, egg, salt, baking powder, and milk or water cooked on a griddle into golden brown puffs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Puffs

Ingredients

Directions

Make the batter

  1. In a bowl, combine Graham flour, salt, and baking powder.

  2. Add the egg and mix well.

  3. Gradually wet the mixture with milk or water until desired consistency is reached.

Cook

  1. Drop spoonfuls of the batter onto a hot griddle or frying pan.

  2. Cook until golden brown on both sides.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour
Forms the body of the puffs and gives them a nutty, wholesome flavor and texture.
Egg
Binds the batter and adds structure and richness to the puffs.
Baking powder
Releases gas when heated, helping the puffs rise and become light.
Milk
Hydrates the flour to form a batter and adds moisture and browning.

The step that matters

Drop spoonfuls onto a hot griddle. A hot surface makes the batter set quickly and rise before it spreads. If the griddle is too cool, the puffs spread flat and absorb grease, and they may not rise well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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